Begin by bringing a large pot of salted water to a boil. Add your rotini or fusilli pasta and cook according to package instructions until al dente, typically about 8-10 minutes. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process. Set the cooled pasta aside in a large mixing bowl.

In a skillet, heat a drizzle of olive oil over medium heat. Add the fresh corn kernels and sauté them for about 5-7 minutes, stirring occasionally, until they are slightly caramelized and tender. Once done, remove from heat and let it cool.

In a medium bowl, combine mayonnaise, sour cream, fresh lime juice, chili powder, garlic powder, salt, and pepper. Whisk the ingredients together until smooth and creamy.

In the large bowl with your cooled pasta, gently fold in the sautéed corn, followed by the creamy dressing. Use a spatula to combine everything thoroughly.

Cover the bowl with plastic wrap or transfer the salad to an airtight container. Place the salad in the fridge for at least 30 minutes.

When ready to serve, give the salad a gentle stir. If it appears slightly dry, add a splash of lime juice or olive oil. Garnish with extra cotija cheese and lime wedges.